Beef Stew with Dumplings — Recipes

📋 Slow cooker beef stew with dumplings
Use your slow cooker to make this beef stew so it will be ready for when you get home after a long day. Nothing says winter warmer quite like a stew

4 servings • Prep time: 20 minutes • Cook time: 8 hours 20 minutes • Total time: 8 hours 40 minutes

Ingredients

2 tbsp vegetable oil

800g stewing beef roughly chopped

2 onions roughly chopped

4 carrots roughly chopped

2 sticks celery roughly chopped

150ml red wine

few sprigs of rosemary and thyme

2 bay leaves

1/2 tsp Worcestershire sauce

800ml beef stock

small handful of parsley to serve

150g self-raising flour

70g suet

Instructions

Heat 1 tbsp of the oil in a large pan or frying pan over a medium heat and brown the beef all over – you may need to do this in batches. Remove, leaving any oil behind, and put in the slow cooker. Add the remaining oil to the pan, turn the heat to medium-low, and fry the onion, carrot and celery for 10-12 mins until softened but not golden. Add to the slow cooker.

Pour the wine into the pan and bring to a simmer. Cook for 2 mins before pouring into the slow cooker. Add the remaining stew ingredients to the slow cooker and cook, on high for 4 hrs or low for 7 hrs.

Shortly before the time is up, make the dumplings. Put the flour and suet in a bowl, season well with salt and freshly ground black pepper. Mix to combine, then make a well in the centre and pour in 3 tbsp cold water. Stir, then gradually add a teaspoon of water at a time until the mix easily comes together into a soft dough. Form into 8 balls and carefully put on top of the stew. Cook for a further 1 hr, then serve scattered with parsley.

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Use your slow cooker to make this beef stew so it will be ready for when you get home after a long day. Nothing says winter warmer quite like a stew

Skip to ingredients

2 tbsp vegetable oil
few sprigs of rosemary
2 bay leaves
½ tsp Worcestershire sauce
800ml beef stock
small handful of parsley

Method

step 1

Heat 1 tbsp of the oil in a large pan or frying pan over a medium heat and brown the beef all over – you may

need to do this in batches. Remove, leaving any oil behind, and put in the slow cooker. Add the remaining oil to the pan, turn the heat to medium-low, and fry the onion, carrot and celery for 10-12 mins until softened but not golden. Add to the slow cooker.
step 2

Pour the wine into the pan and bring to a simmer. Cook for 2 mins before pouring into the slow cooker. Add the remaining stew ingredients to the slow cooker and cook, on high for 4 hrs or low for 7 hrs.
step 3

Shortly before the time is up, make the dumplings. Put the flour and suet in a bowl, season well with salt and freshly ground black pepper. Mix to combine, then make a well in the centre and pour in 3 tbsp cold water. Stir, then gradually add a teaspoon of water at a time until the mix easily comes together into a soft dough. Form into 8 balls and carefully put on top of the stew. Cook for a further 1 hr, then serve scattered with parsley.